Spring Dessert: Orange Cupcakes Recipe

When it comes to spring dessert, it’s all about showing off those beautiful colors and bright flavors. That’s why we bring to you this amazingly sweet and gorgeous cupcake idea for you to try. Made from zest and fresh orange juice, these cupcakes are buttery and tender, and the topping is pure orangey goodness!

Spring Dessert: Orange Cupcakes

Orange Cupcakes Recipe

Image via: Betty Crocker

Preheat oven to 175 degrees C (350 degrees F). Line 2 dozen muffin cups with paper liners.
In a large bowl, beat together the orange cake mix, whipped topping mix, creamy salad dressing, ¾ cup orange juice, eggs, and orange zest with an electric mixer on low speed for 1 minute or until moist. Scrape the sides of the bowl using a spatula, then increase speed to medium and continue mixing until well blended, approximately 2 minutes more. Fill the prepared muffin cups about 2/3 full of batter.
Bake in a preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow the pans to cool for 10-12 minutes before placing them on the wire rack.

Total time: 1 hour 45 minutes

Yields: 2 dozens

Ingredients

1 packet orange cake mix

¾ cup creamy salad dressing

30g dry whipped topping mix

¾ cup orange juice, freshly squeezed

3 large eggs

2 tablespoons orange zest, grated

1 jar marshmallow crème

1 cup butter at room temperature, unsalted, divided into two

1 cup vegetable shortening, divided in two

1 tablespoon orange zest

¼ teaspoon vanilla essence

2 drops orange food color

4 cups confectioners’ sugar

Procedure

1. Preheat oven to 175 degrees C (350 degrees F). Line 2 dozen muffin cups with paper liners.
2. In a large bowl, beat together the orange cake mix, whipped topping mix, creamy salad dressing, ¾ cup orange juice, eggs, and orange zest with an electric mixer on low speed for 1 minute or until moist. Scrape the sides of the bowl using a spatula, then increase speed to medium and continue mixing until well blended, approximately 2 minutes more. Fill the prepared muffin cups about 2/3 full of batter.
3. Bake in a preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow the pans to cool for 10-12 minutes before placing them on the wire rack.

Orange Cupcakes are perfect this season!

Image via: Gluten Free Canteen

Procedure to make cream topping

1. In a bowl using an electric mixer, beat the marshmallow crème, ½ cup shortening, and ½ cup unsalted butter until creamy and smooth. Top each cooled cupcake with ½ inch thick layer of cream topping. Use a knife to spread the topping flat. Make sure that about 1/2 of the cupcake shows below the cream topping.

Procedure to make orange butter cream

1. In a bowl, beat ½ cup shortening and ½ cup unsalted butter until light and fluffy. Mix in 1 orange zest, ¼ cup orange juice, vanilla essence, and food color until well blended. Gradually beat in the confectioners’ sugar until smooth.
2. Transfer the prepared frosting to a piping bag with a large star tip. Now pipe a decorative layer of orange butter cream over the cream topping on the cupcakes.

Reminiscent of those childhood popsicles, these orange cupcakes will make you feel like a kid again. Try them and let us know if they are good enough to be a part of your spring dessert recipe collection!